Japanese Cheesecake 日式乳酪蛋糕

I love cottony Japanese cheesecake but always faced the problem of a cracked or wrinkled face cheesecake. Although the look does not affect the taste, it's a flaw in such a yummy cake. 

Finally I learnt this technique after going through Dr Leslie Tay's note on how to bake a perfect Japanese cheesecake 

http://ieatishootipost.sg/japanese-cheesecake-recipe-almost-everything-need-know/

The non-stick spray is really more effective than butter in helping the cake to rise without cracking Y(^_^)Y

This is a rather trim recipe which has a lower proportion of high fat ingredients. If you prefer a creamier and rich cake, this may not be your choice ^^

Yield: one 14cm round cake

Ingredient A:

80g cream cheese 奶油乳酪

15g unsalted butter 无盐奶油

60g whole milk 全脂牛奶

Pinch of salt 些许盐

Ingredient B:

2 cold egg yolks  冷蛋黄

Ingredient C:

20g top/cake flour 低筋面粉

15g corn flour 玉米粉

Ingredient D:

2 cold egg whites 冷蛋白

1/4 tsp lemon juice 柠檬汁

50g sugar 细糖

Directions:

1. Spray a 14cm base diameter by 5 cm height glass pan with non-stick cooking spray . Line the bottom with parchment paper. 

Preheat the oven to 160 degree Celsius.

As the cake rises at least 5 cm during the baking process, it's best to get a tall wall baking mould.

将一个底直径14cm，高5cm 玻璃烤模内壁喷上防粘喷剂，底部铺防粘纸。

由于蛋糕在烘焙时会上升至少5cm、所以烤模以较深为佳。

预热烤箱至160度C.

2. Place (A) in a heat resistant mixing bowl and place over a bain-marie or hot water bath. Stir the mixture over low heat until smooth and thick. 

将材料（A）放进耐热的钢碗中，架在一锅煮有热水的锅上，搅拌材料直到乳酪融化变浓稠。

3. Remove the mixing bowl from Bain-Marie, add ingredient (B) egg yolks and stir until well combined.  Add ingredient (C) flour ingredients and mix till combine. 

Do not over mix after added the flour.

将钢碗移离热水后，再加入材料（B）的蛋黄混合均匀。再将材料（C）的粉料加入混合。

4. In a clean and grease-free mixing bowl, whip the egg whites in (D) until frothy at medium high speed using an electric mixer. This will take about 10 seconds. depending on your mixer power. 

在一个干净无油的钢盆，将蛋白以中速打到发泡，大约10秒钟。

Add in the remaining (D) ingredients (lemon juice followed by sugar) to the meringue gradually. When all the ingredients are well combined, resume to whip at medium high speed until soft peaks formed. This will take about 2 minutes. 

把材料（D）的柠檬汁先加入，再慢慢加入细糖至蛋白中，以低速混合。再转中高速打到湿性发泡，打大约2分钟。

5. Scoop about 1/3 of the meringue to mix with the cheese mixture in (3).

将1/3的蛋白霜加到（3）乳酪混合物中，混均

6. Pour the cheese mixture from (5) back to the balance meringue. Fold to combine.

将 （5）的混合物倒回剩余的蛋白霜中，以切拌方式混合，避免让蛋白消泡。

7. Pour the batter into the glass pan. Give the glass pan a few jolts to level the top as well as to get rid of trapped air.

将蛋糕糊倒进蛋糕模，轻震数下以整平蛋糕和去除汽泡。

8. Pour hot water to a height of about 1 cm, into a bigger bake ware to serve as water bath.

将热水倒入一个较大的蛋糕模，水深1cm。

9. Place the glass pan into the shallow water bath and bake in the oven lower rack for 40 to 45 minutes at 160 degree Celsius, or until the cake is firm and the top is golden. 

将蛋糕糊和模放入（8）的热水中，一同送进预热160度C的烤箱的下层，以160度C烤40至45分钟，直至蛋糕熟透并带金黄。

10. At the end of the baking session, turn off the oven heat and leave the oven door ajar to cool down the cake gradually. Let the cake cool down in the oven for about 1/2 an hour.

A sudden reduction in temperature may cause the cake to collapse, if you remove the cake from the oven immediately.

烘烤完毕，把蛋糕留在烤箱中，半打开烤箱门，让蛋糕逐渐降温半小时。

太快降温可能会导至蛋糕塌陷。

11. After 1/2 an hour, continue to let the cake cools completely outside the oven. Cut and serve after 4 hours of refrigeration :)

半小时后，将蛋糕移离烤箱，继续降温。冷藏后切片较佳:)